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A refreshing South Indian yogurt dip made with fresh coconut, ginger, and a classic tempering of mustard seeds and curry leaves. It's the perfect cooling side for spicy curries and rice dishes.
In a medium bowl, whisk the curd until it is completely smooth and creamy. This ensures a lump-free texture for the raita. Set aside.
In a small blender or grinder jar, combine the grated fresh coconut, green chili, and peeled ginger. Add 1-2 tablespoons of water, just enough to help it grind, and blend into a coarse paste. Avoid making it too fine; a little texture is desirable.
Add the ground coconut paste to the whisked curd. Stir in the finely chopped coriander leaves and salt. Mix until everything is well combined.
Prepare the tempering (tadka). Heat the coconut oil in a small tadka pan or skillet over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, about 30 seconds. Then, add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chili, curry leaves, and hing. Sauté for another 10-15 seconds until the curry leaves are crisp and aromatic. Be careful not to burn the spices.
Immediately pour the hot tempering over the curd mixture. You should hear a satisfying sizzle. Mix gently to incorporate the flavors. For the best taste, cover and chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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A refreshing South Indian yogurt dip made with fresh coconut, ginger, and a classic tempering of mustard seeds and curry leaves. It's the perfect cooling side for spicy curries and rice dishes.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 130.76 calories per serving with 3.97g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
For extra crunch and freshness, add 1/4 cup of finely chopped cucumber or grated carrot to the raita along with the coconut paste.
Add a pinch of roasted cumin powder along with the salt for a slightly smoky, earthy flavor.
For a different flavor profile, you can add a few chopped shallots (sambar onions) to the tempering after the urad dal and sauté until golden.
The curd (yogurt) is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Yogurt is known for its cooling properties, making this raita an excellent accompaniment to spicy Indian meals. It helps soothe the digestive system and balance the heat from spices.
Both fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), which are healthy fats that can provide a quick source of energy and support heart health.
One serving of Coconut Raita (approximately 0.5 cup or 115g) contains around 120-130 calories, primarily from the curd and coconut.
Yes, Coconut Raita is quite healthy. It's a good source of probiotics from the curd, which aids digestion. It also contains healthy fats from the coconut and has a natural cooling effect on the body, making it a great accompaniment to spicy food.
Absolutely. To make a vegan version, simply replace the dairy curd with a thick, unsweetened plant-based yogurt such as coconut yogurt, cashew yogurt, or almond yogurt.
You can store it in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but it's best enjoyed fresh.
The best way to ensure a thick raita is to start with thick curd or hung curd. If your raita is already made and is watery, you can try adding a tablespoon of roasted gram flour (besan) to help thicken it, but this will alter the taste slightly.